Greek Chicken with Lemon and Feta

Introduction

If you love Mediterranean flavors, this Greek Chicken with Lemon and Feta is going to become a fast favorite. Tender chicken breasts are marinated in a tangy lemon and garlic mixture, spiced with oregano and smoked paprika, then seared to golden perfection. Finished with creamy feta and fresh parsley, each bite bursts with bright, fresh flavors that transport you straight to the Greek isles.

This dish is perfect for weeknight dinners, quick meal prep, or even a casual dinner party. It’s light, healthy, and full of protein, yet indulgent enough to feel like a special treat. The marinade doubles as a finishing drizzle, ensuring the chicken stays juicy and flavorful from first bite to last.

Whether paired with roasted vegetables, rice, or a simple Greek salad, this recipe is a quick way to enjoy Mediterranean-inspired cuisine at home without complicated steps or long cooking times.

Why You’ll Love This Recipe

• Bright and zesty flavor from fresh lemon juice and zest.
• Tender, juicy chicken thanks to a quick marinade.
• Easy to make in just one skillet.
• Healthy and high-protein with a light, Mediterranean twist.
• Finished with creamy feta and fresh herbs for extra richness.
• Perfect for weeknight dinners or meal prep.

Ingredients Breakdown

This recipe serves 4 people.

Chicken & Marinade

• 1 lemon, juiced and zested
• ¼ cup extra virgin olive oil
• 3 garlic cloves, finely minced (or 1 tsp dried garlic powder)
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp + a pinch of sea salt
• ¼ tsp coarse black pepper
• 1 pound thin-sliced chicken breast

Garnish

• ¼ cup feta cheese
• ¼ cup fresh chopped parsley
• Additional lemon wedges

Tools & Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Nonstick skillet
• Wooden spoon or tongs
• Knife and cutting board
• Small bowl for reserved marinade

Step-by-Step Instructions

1. Make the Marinade and Marinate Chicken

• In a large mixing bowl, combine lemon zest and juice, olive oil, garlic, and all spices (oregano, smoked paprika, salt, pepper).
• Whisk until well combined and emulsified.
• Set aside ¼ cup of the marinade for drizzling later.
• Add chicken to the remaining marinade, tossing to coat evenly.
• Cover and refrigerate for 30 minutes to allow flavors to penetrate the meat.

2. Cook the Chicken

• Heat a nonstick skillet over medium-high heat.
• Drizzle in a small amount of olive oil to prevent sticking.
• Place chicken into the skillet and sear until golden brown on the bottom.
• Flip and cook for an additional 3–4 minutes, or until the chicken is cooked through (juices should run clear and the internal temperature reaches 165°F).

3. Finish and Serve

• Transfer chicken to a serving plate.
• Drizzle with the reserved marinade for extra flavor.
• Sprinkle fresh parsley and crumbled feta over the top.
• Serve with lemon wedges on the side for a bright, finishing touch.

Tips & Variations

Tips for Perfect Chicken

• Thin-slice chicken breasts for even cooking and faster searing.
• Let the chicken rest for a few minutes after cooking to retain juices.
• Use fresh garlic and lemon for the best, bright flavor.

Variations

• Chicken thighs: Swap breasts for skinless thighs for a more tender, slightly richer flavor.
• Greek salad side: Serve with chopped cucumbers, tomatoes, olives, and red onion.
• Add vegetables: Roast bell peppers, zucchini, or asparagus in the skillet alongside chicken.
• Extra creamy: Add a dollop of Greek yogurt on top instead of feta for a creamy finish.

Flavor Profile & Pairings

The dish is bright, savory, and slightly tangy, with the smoked paprika adding subtle warmth. Feta cheese adds a creamy, salty balance, while parsley provides a fresh herbal note. Lemon juice keeps the dish lively and prevents it from feeling heavy.

Suggested pairings:

• Side dishes: Roasted vegetables, orzo, couscous, or a light salad.
• Grains: Serve over rice or quinoa for a complete meal.
• Bread: Crusty bread or pita works well for soaking up the flavorful marinade.

Nutritional Overview

Approximate nutrition per serving (1 chicken breast):

• Calories: 288 kcal
• Protein: 26 g
• Carbohydrates: 4 g
• Fat: 19 g
• Saturated Fat: 4 g
• Cholesterol: 81 mg
• Sodium: 530 mg
• Fiber: 1 g
• Sugar: 1 g
• Vitamin C: 21 mg
• Calcium: 78 mg

Dietary notes: Gluten-free and low-carb.

Make-Ahead & Meal Prep Tips

• Marinate in advance: Chicken can be marinated up to 2 hours ahead in the fridge for maximum flavor.
• Cook in batches: This recipe scales easily for 6–8 servings.
• Store leftovers: Refrigerate cooked chicken in an airtight container for up to 3 days. Reheat gently in a skillet or oven.

FAQs

Q1: Can I bake this chicken instead of cooking on the stovetop?
Yes, bake at 400°F (200°C) for 15–20 minutes until cooked through, then finish with reserved marinade and feta.

Q2: Can I use dried herbs instead of fresh?
Dried oregano works fine; use fresh parsley for garnish to preserve color and freshness.

Q3: Can I make this dairy-free?
Omit the feta or substitute with a dairy-free cheese alternative.

Q4: Can I double this recipe for meal prep?
Absolutely! Use a larger skillet or cook in batches to maintain even searing.

Cooking Timeline (at a Glance)

Stage	Time
Prep & Marinate	10–30 minutes
Cook	15 minutes
Total	55 minutes

Serving Suggestions

• Serve with a drizzle of extra marinade and a sprinkle of feta.
• Pair with roasted Mediterranean vegetables, quinoa, or a Greek salad.
• Offer lemon wedges on the side for extra brightness.

Ingredient Spotlight

Lemon

Provides acidity that tenderizes chicken and brightens flavors. Always use both juice and zest for maximum impact.

Feta Cheese

Adds creaminess and a salty, tangy finish that complements lemon and herbs beautifully. Crumble over the dish just before serving for texture and flavor.

Pro Cooking Tips

• Use thin-sliced chicken breasts for fast, even cooking.
• Sear on medium-high heat without overcrowding the pan to get a golden crust.
• Reserve part of the marinade to drizzle over the cooked chicken for juiciness and extra flavor.

Storage & Freezing Guide

• Refrigerator: Store cooked chicken in airtight containers for up to 3 days.
• Freezer: Freeze cooked chicken (without feta) for up to 2 months. Thaw overnight in the fridge, then reheat gently.

Expanded Conclusion

This Greek Chicken with Lemon and Feta is an easy, vibrant, and healthy dinner option. With minimal prep, bold Mediterranean flavors, and the finishing touch of creamy feta, it’s a dish that feels special without requiring hours in the kitchen.

Perfect for weeknights, meal prep, or casual dinners with friends, this recipe delivers juicy, flavorful chicken every time. Serve it with grains, veggies, or a crisp salad for a complete, well-rounded meal. Bright, savory, and effortless—this Greek-inspired chicken is sure to become a go-to recipe in your kitchen.

Print